Description
These Banana Split Cheesecakes combine the classic flavors of a banana split into mini cheesecakes with a graham cracker crust, creamy banana cheesecake filling, and toppings like chocolate, strawberries, and whipped cream. Perfect for parties, Valentine’s Day, or a fun twist on a favorite dessert! 🍌🍫🍓
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Banana Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large banana, mashed (about 1/2 cup)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
For Toppings:
- 1/2 cup chocolate sauce
- 1/2 cup strawberry sauce or fresh strawberries, chopped
- 1/2 cup pineapple chunks
- Whipped cream
- Chopped nuts (optional)
- Maraschino cherries
Instructions
Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Spoon 1 tablespoon of the mixture into each liner and press down firmly.
- Bake for 5 minutes, then let cool while making the filling.
Step 2: Make the Banana Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add mashed banana and vanilla extract, mixing well.
- Beat in egg and sour cream until combined.
Step 3: Assemble & Bake
- Divide the cheesecake batter evenly among the muffin cups, filling about ¾ full.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Let cool in the oven for 10 minutes, then transfer to a wire rack.
- Refrigerate for at least 2 hours before adding toppings.
Step 4: Add Toppings & Serve
- Drizzle with chocolate and strawberry sauce.
- Top with pineapple, whipped cream, nuts (if using), and a cherry.
- Serve chilled and enjoy!
Notes
- Make-Ahead: Store in the fridge for up to 4 days or freeze for up to 2 months.
- No graham crackers? Use Oreo crumbs or vanilla wafers instead.
- Want extra chocolate? Add ½ cup melted chocolate to the cheesecake batter!